Sunday, March 29, 2015 Nisan 9, 5775
By:
Jamie Geller, Jewish Telegraphic Agency
Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...
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By:
Rivka Tal, Jewish Exponent Feature
Let's face it, sometimes Passover food can get monotonous -- how many potatoes can one person eat? So when the family tires of chicken and potatoes or roast and potatoes, why not try using whole matzah as a raw material? There are matzah kugels and matzah roll-ups. Sephardi Jews often dampen matzah before eating it; then it can be filled...
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By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzah meal and meat -- lots and lots of meat and chicken, and then maybe some more meat. Sometimes, all you want is a little bit of nothing to fill in the times between the...
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It's Passover: Ole!
By:
Linda Morel, JE Feature
During Passover, most American Jews forgo the zesty tacos and tortillas they savor the rest of the year. But what if someone knew how to prepare Mexican food without flour or leavening? What if these recipes were served during the holiday's eight days in an upscale restaurant? "Several years ago, I began experimenting with the infusion of Mexican ingredients and...
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Matzah meal and margarine don't have to spell mediocrity. So many people think that Passover is a time when there is "nothing to serve for dessert," or that all cakes "come out dry and tasteless." Here are a few recipes that will dispel these old notions for good. Passover Raspberry-Jam Cake (Pareve) 8 eggs, separated 11/4 cups sugar 1 lemon...
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